Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Tomatoes -1/2 tsp dried
2 lb Asparagus 4 Garlic cloves, minced
1/4 c Olive oil 1 lg Bay leaf
2 pk Frozen artichokes (9 oz. ea) 1/4 c Chopped fresh chives
-thawed, patted dry 1/4 c Chopped fresh parsley
2 c Chicken stock or low-salt 2 tb Capers, drained
-broth 1 tb Lemon peel, grated
1 c Dry white wine 8 Turbot or sea bass fillets
6 Fresh thyme sprigs OR

Blanch tomatoes in boiling water for 20 seconds. Drain, peel
tomatoes. Cut in half and squeeze out the seeds. Coarsely chop and
set aside.

Cook asparagus in a large pot of boiling salted water until
tender-crisp, about 4 minutes, drain. Heat oil in a large skillet
over med-high heat, add artichoke hearts and saute 5 minutes. Add
tomatoes, stock, wine, thyme, garlic, and bay leaf; bring to boil.
Reduce heat and simmer until liquid thickens slightly, about 20
minutes. Add chives, parsley, capers, and lemon peel. Season to taste
with salt pepper. Add asparagus and allow to heat through, discard
the bay leaf.

Lightly oil the fish fillets and season with salt pepper. Broil or
BBQ until cooked through, about 5 minutes per side.

Using slotted spoon, Divide vegetable mixture among the plates.
Arrange the fish atop the vegetables and spoon pan juices over.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage
of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95

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